As if last week wasn’t a week full of fall with all those yummy pumpkin recipes, like these delicious caramel pecan pumpkin muffins, this week I am really celebrating the flavors of fall. And, I am starting with a yummy vegan chili recipe that even hardcore meat eaters will love!
I will be posting a new autumn inspired recipe Tuesday, Wednesday and Friday as well, so be sure to check back! You will find links to all the participating bloggers recipes below! Plus a chance to enter to win some fun flavors of fall prizes!
The generous sponsors of this weeks giveaways have provided me with products for some of the recipes I share this week, however, as always opinions and commentary are all my own!
When we decided to switch to a plant based lifestyle, one thing I was going to miss was my mom’s homemade chili. I knew I had to find a way to make a vegan chili without loosing the incredibly delicious flavor of my mom’s recipe.
The problem is that I am not a huge fan of the plant based ground meats. Yet, I wanted to keep the texture close to the original. Choosing lentils to replace the ground beef in her original recipe was a no-brainer.
Full of protein and fibre, and its’ ability to absorb the flavors of the spices made it the perfect choice for this vegan chili recipe!
I think my favorite thing about my mom’s chili recipe is that it has a mildly spicy flavor. I am not one for hot spicy flavors.
Another thing about chili, is that it tastes even better the second day or it can be frozen. I often make a double batch for a weekend meal, and freeze half for one of those nights when time is at a premium.
Cold weather comfort food at it’s finest!
Before you scroll down for this recipe and all the other Flavors of Fall recipe links, be sure to Pin this post for later! Trust me, you won’t miss the meat!
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Until next time…..
- 6 or 7 small onions, chopped
- 2 stocks celery, chopped
- 1 tablespoon olive oil
- 2 28 ounce cans diced tomatoes
- 2 14 ounce cans red kidney beans (not drained)
- 2 1/2 cups prepared lentils (see notes below)
- 2 small cans tomato paste
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cloves
- 1 teaspoon dried mustard
- 2 tablespoons chili powder
- salt to taste
- Vegan cheese shreds (optional)
- In a large stock pot over med-high heat, heat oil, add onions and celery until softened, about 5 minutes.
- Add all remaining ingredients and simmer over low heat for 1 1/2 to 2 hours, stirring often.
1 cup dried lentils yields about 2 1/2 cups cooked. Simply add 4 cups water to a saucepan with the lentils, bring to boil and reduce to simmer for 40 minutes. Drain.
Or you can use prepared canned lentils!
Prize 1 – Door County Coffee and Tea CompanyFounded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.
Prize 2 – Millican Pecan Tower of Treats Gift TinsOriginally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value. a Rafflecopter giveaway
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.Here’s what we made for Monday:
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene’s Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy’s Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D’s Books and Cooks
Coffee Granita by Karen’s Kitchen Stories
Irish Apple Cake by A Kitchen Hoor’s Adventures
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Pecan Pie Bars by Books n’ Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy
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